Omg! Help, Quick!

i'm using a different brand of butter today and although the butter wasn't room temp, i did pop it in the microwave for a few to soften it prior to adding it to the sugar. this is usually what i do and didn't do anything differently. it's completely lumpy in the batter. it's like it won't break down. what should i do?? will it work itself out while baking in the oven or will that leave weird spots in the cupcakes?